Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand
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27 may 2020
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Publicado en línea: 27 may 2020
Páginas: 289 - 297
Recibido: 25 oct 2019
Aceptado: 13 may 2020
DOI: https://doi.org/10.2478/jvetres-2020-0036
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© 2020 W. Sankomkai et al. published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Sankomkai, Wanwisa
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Boonyanugomol, Wongwarut
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Department of Sciences and Liberal Arts, Mahidol University, Amnatcharoen CampusAmnatcharoen, Thailand
Kraisriwattana, Kairin
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Nutchanon, Julalak
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Boonsam, Kraisorn
Microbiology Laboratory, Division of Clinical Pathology, Amnatcharoen HospitalAmnatcharoen, Thailand
Kaewbutra, Sasalux
Unit of Water and Food Analysis, Division of ResearchAmnatcharoen, Thailand
Department of Sciences and Liberal Arts, Mahidol University, Amnatcharoen CampusAmnatcharoen, Thailand
Wongboot, Warawan
National Institute of Health, Department of Medical Sciences, Ministry of Public HealthNonthaburi, Thailand